We carried out continuous fermentative H(2) production from tofu (soybean curd) processing waste (TPW) using anaerobic mixed microflora under thermophilic (60 degrees C) conditions and compared the rates and yields of H(2) production in a continuous stirred-tank reactor (CSTR) and a membrane bioreactor (MBR), wherein the membrane filtration unit was coupled to the CSTR. The TPW was diluted with tap water and then hydrolyzed by blending for 5 min in the presence of 0.5% HCl, and it was found that this protocol significantly increased the amount of soluble material in the mixture. The soluble chemical oxygen demand (SCOD)-to-total COD (TCOD) ratio jumped from 14% to 60%, and the soluble carbohydrate concentration was increased threefold, from 2.4 g/L to 7.2 g/L. Accordingly, H(2) production potential was increased 2.8-fold. In a CSTR operation using pretreated TPW as the substrate, a stable volumetric H(2) production rate (VHPR) of 8.17 +/- 0.32 L H(2)/L/d and a H(2) yield of 1.20 +/- 0.05 mol H(2)/mol hexose(added) at 8-h HRT were achieved. Substantial increases in the VHPR and H(2) yield over those obtained with the CSTR were observed in the MBR operation. The role of the MBR was to increase the retention time of the solid substrate and the concentration of microorganisms, thereby enhancing the substrate utilization rate for H(2) production. Acetic and butyric acids were the main liquid-state metabolites produced during the fermentation process, thus indicating that the thermophilic operation provided favorable conditions for H(2) production from TPW. A maximum H(2) yield of 1.87 mol H(2)/mol hexose(added) was achieved at 8-h HRT and then gradually decreased to 1.00 mol H(2)/mol hexose-equivalent at 2-h HRT. Meanwhile, the VHPR continuously increased to a maximum of 19.86 L H(2)/L/d at 4-h HRT and then decreased with a high dilution rate as the HRT was lowered to 2 h (minimum). At 2-h HRT, the degradation of soluble carbohydrate was limited. Copyright (C) 2010, Hydrogen Energy Publications, LLC. Published by Elsevier Ltd. All tights reserved.